Chapter 02 covers meat and edible meat offal, including meat in various processed states such as fresh, chilled, frozen, dried, salted, in brine, and smoked. This chapter contains 10 headings, from 0201 fresh or chilled beef to 0210 meat and edible meat offal, dried, salted, in brine, or smoked, arranged basically by animal species and degree of processing. This chapter does not include live animals (Chapter 01), prepared meat products (Chapter 16), or animal fats (Chapter 15). Heading 0210 covers meat and edible meat offal, dried, salted or in brine, as well as smoked meat and edible meat offal, and also includes meat and offal processed by these methods and then ground into powder or meal. Goods under this heading have generally undergone deep preservation treatment, have low water activity, and can be stored at room temperature for long periods. However, it does not include meat that has only been simply refrigerated or frozen (0201-0204), nor does it include cooked or deeply processed meat products (Chapter 16). Code 021012 consists of 6 digits. The first 2 digits '02' represent Chapter 02 — meat and edible meat offal, a major category in the HS classification. Digits 3-4, '10', represent heading 0210 — meat and edible meat offal, dried, salted or in brine; smoked meat and edible meat offal; and edible flours and meals of meat or meat offal. Digits 5-6, '12', are the subheading, further subdivided under 0210: 0210.1 is meat of swine, of which 0210.11 is hams, shoulders and cuts thereof, with bone in, 0210.12 is bellies (streaky) and cuts thereof, and 0210.19 is other. Therefore, 021012 specifically refers to dried, salted or in brine pork bellies (streaky) and cuts thereof. The product is pork belly and has been dried, salted, or treated in brine, meeting the processing requirements of heading 0210. Under 0210, based on animal species and cut, pork belly corresponds to subheading 021012. If it were fresh, chilled, or frozen pork belly, it should be classified under 0203; if it were smoked pork belly, although it would still fall under 0210, the subheading might differ (e.g., 0210.19); if it were cooked pork belly, it would be classified under 1602. Therefore, 021012 accurately corresponds to dried, salted or in brine pork belly.
Chapter
Chapter 02 covers meat and edible meat offal, including meat in various processed states such as fresh, chilled, frozen, dried, salted, in brine, and smoked. This chapter contains 10 headings, from 0201 fresh or chilled beef to 0210 meat and edible meat offal, dried, salted, in brine, or smoked, arranged basically by animal species and degree of processing. This chapter does not include live animals (Chapter 01), prepared meat products (Chapter 16), or animal fats (Chapter 15).
Heading
Heading 0210 covers meat and edible meat offal, dried, salted or in brine, as well as smoked meat and edible meat offal, and also includes meat and offal processed by these methods and then ground into powder or meal. Goods under this heading have generally undergone deep preservation treatment, have low water activity, and can be stored at room temperature for long periods. However, it does not include meat that has only been simply refrigerated or frozen (0201-0204), nor does it include cooked or deeply processed meat products (Chapter 16).
Digit Breakdown
Code 021012 consists of 6 digits. The first 2 digits '02' represent Chapter 02 — meat and edible meat offal, a major category in the HS classification. Digits 3-4, '10', represent heading 0210 — meat and edible meat offal, dried, salted or in brine; smoked meat and edible meat offal; and edible flours and meals of meat or meat offal. Digits 5-6, '12', are the subheading, further subdivided under 0210: 0210.1 is meat of swine, of which 0210.11 is hams, shoulders and cuts thereof, with bone in, 0210.12 is bellies (streaky) and cuts thereof, and 0210.19 is other. Therefore, 021012 specifically refers to dried, salted or in brine pork bellies (streaky) and cuts thereof.
Classification Basis
The product is pork belly and has been dried, salted, or treated in brine, meeting the processing requirements of heading 0210. Under 0210, based on animal species and cut, pork belly corresponds to subheading 021012. If it were fresh, chilled, or frozen pork belly, it should be classified under 0203; if it were smoked pork belly, although it would still fall under 0210, the subheading might differ (e.g., 0210.19); if it were cooked pork belly, it would be classified under 1602. Therefore, 021012 accurately corresponds to dried, salted or in brine pork belly.
📝 Declaration Elements
Product name: The specific name of the declared commodity, which should be accurately described as dried, salted or in brine pork belly, and may include common names such as streaky pork. Processing method: A detailed description of the processing method, such as dry curing, wet curing (brining), salting followed by drying, etc., and whether it is smoked. Ingredient content: Declare the pork content, salt content, moisture content, etc., and whether other auxiliary materials (such as nitrite) are added. Packaging specifications: Indicate the packaging form (such as vacuum bag, carton) and the net weight per piece, dimensions, etc. Brand: Declare the brand of the commodity; if there is no brand, indicate 'no brand'. Production date: Declare the specific production date or batch number for traceability. Storage conditions: Indicate storage temperature, humidity, and other conditions, such as room temperature or refrigeration. Product name: Dry-cured pork belly (streaky pork); Processing method: Dry-cured then air-dried, not smoked; Ingredient content: Pork 85%, salt 10%, moisture 5%; Packaging specifications: Vacuum bag, net weight 500 g per bag, 20 bags per carton; Brand: XX; Production date: 2025-03-15; Storage conditions: Store in a dry place at room temperature. Mistakenly classifying salted pork belly under fresh or frozen pork (0203), ignoring the processing method. Failing to distinguish between dry curing and wet curing, resulting in incorrect subheading classification. Omitting declaration of salt content, affecting customs determination of processing depth.
Product name
The specific name of the declared commodity, which should be accurately described as dried, salted or in brine pork belly, and may include common names such as streaky pork.
⚠️ Writing only 'pork' or 'bacon' without specifying the cut and processing method.
Processing method
A detailed description of the processing method, such as dry curing, wet curing (brining), salting followed by drying, etc., and whether it is smoked.
⚠️ Confusing brining with smoking, or failing to indicate whether drying treatment was carried out.
Ingredient content
Declare the pork content, salt content, moisture content, etc., and whether other auxiliary materials (such as nitrite) are added.
⚠️ Writing only 'pork, salt' without providing specific percentages or omitting additives.
Packaging specifications
Indicate the packaging form (such as vacuum bag, carton) and the net weight per piece, dimensions, etc.
⚠️ Packaging description is too general, such as 'carton-packed', without providing net weight.
Brand
Declare the brand of the commodity; if there is no brand, indicate 'no brand'.
⚠️ Confusing brand with trademark, or failing to declare the brand.
Production date
Declare the specific production date or batch number for traceability.
⚠️ Writing only 'see packaging' without providing a specific date.
Storage conditions
Indicate storage temperature, humidity, and other conditions, such as room temperature or refrigeration.
⚠️ Failing to indicate storage conditions, or contradicting the processing method (e.g., labeling a salted product as frozen).
Example： Product name: Dry-cured pork belly (streaky pork); Processing method: Dry-cured then air-dried, not smoked; Ingredient content: Pork 85%, salt 10%, moisture 5%; Packaging specifications: Vacuum bag, net weight 500 g per bag, 20 bags per carton; Brand: XX; Production date: 2025-03-15; Storage conditions: Store in a dry place at room temperature.
Common Mistakes：
Mistakenly classifying salted pork belly under fresh or frozen pork (0203), ignoring the processing method.
Failing to distinguish between dry curing and wet curing, resulting in incorrect subheading classification.
Omitting declaration of salt content, affecting customs determination of processing depth.
🎯 Classification Logic
The core basis for classification is the processing state and cut of the commodity. First, the processing method must be dried, salted, or in brine (including wet curing), and must not have been cooked or deeply processed. Second, the cut must be pork belly (streaky pork) and cuts thereof. If the processing method is smoking, it still falls under 0210 but the subheading may differ; if fresh, chilled, or frozen, it falls under 0203; if cooked, it falls under 1602. In addition, note that 0210 includes meat flours and meals, but pork belly is usually in block form and therefore not applicable. 0203 Fresh, chilled or frozen meat of swine: 0203 is fresh, chilled or frozen pork that has not been dried, salted or treated in brine, including pork belly. If pork belly is only frozen but not salted, it should be classified under 0203. 021011 Hams, shoulders and cuts thereof, of swine, dried, salted or in brine: 021011 specifically refers to pork leg meat, while 021012 is pork belly. Both have the same processing method but different cuts, and must be distinguished based on the cut portion. 021019 Other meat of swine, dried, salted or in brine: 021019 covers cuts other than hams, shoulders, and bellies, such as pork neck, shoulder meat, etc. If pork belly is mixed with other cuts, it should be classified according to the predominant cut. 1602 Other prepared or preserved meat of swine: 1602 includes cooked, deeply processed, or non-dry-salted pork products, such as canned goods and sausages. If pork belly is cooked or seasoned, it should be classified under 1602. 021020 Meat of bovine animals, dried, salted or in brine: 021020 is beef, a different animal species. Pork belly should be classified under 021012 and must not be confused. Is the processing method dried, salted, or in brine? Is the cut pork belly (streaky pork)? Has it been smoked? If smoked, the subheading may differ. Has it been cooked or deeply processed? If so, classify under 1602. Is it mixed with other cuts? If mixed, classify according to the predominant cut.
Basis
The core basis for classification is the processing state and cut of the commodity. First, the processing method must be dried, salted, or in brine (including wet curing), and must not have been cooked or deeply processed. Second, the cut must be pork belly (streaky pork) and cuts thereof. If the processing method is smoking, it still falls under 0210 but the subheading may differ; if fresh, chilled, or frozen, it falls under 0203; if cooked, it falls under 1602. In addition, note that 0210 includes meat flours and meals, but pork belly is usually in block form and therefore not applicable.
Confused Codes：
0203 - Fresh, chilled or frozen meat of swine
0203 is fresh, chilled or frozen pork that has not been dried, salted or treated in brine, including pork belly. If pork belly is only frozen but not salted, it should be classified under 0203.
021011 - Hams, shoulders and cuts thereof, of swine, dried, salted or in brine
021011 specifically refers to pork leg meat, while 021012 is pork belly. Both have the same processing method but different cuts, and must be distinguished based on the cut portion.
021019 - Other meat of swine, dried, salted or in brine
021019 covers cuts other than hams, shoulders, and bellies, such as pork neck, shoulder meat, etc. If pork belly is mixed with other cuts, it should be classified according to the predominant cut.
1602 - Other prepared or preserved meat of swine
1602 includes cooked, deeply processed, or non-dry-salted pork products, such as canned goods and sausages. If pork belly is cooked or seasoned, it should be classified under 1602.
021020 - Meat of bovine animals, dried, salted or in brine
021020 is beef, a different animal species. Pork belly should be classified under 021012 and must not be confused.
Self-Check：
✓ Is the processing method dried, salted, or in brine?
✓ Is the cut pork belly (streaky pork)?
✓ Has it been smoked? If smoked, the subheading may differ.
✓ Has it been cooked or deeply processed? If so, classify under 1602.
✓ Is it mixed with other cuts? If mixed, classify according to the predominant cut.
❓ FAQ
How can I check the tariff rate for 021012? You can check through the 'Import and Export Tariff' on the official website of the General Administration of Customs of China, or use the customs classification advance ruling service. Tariff rates vary due to trade agreements, country of origin, etc., and the latest tariff schedule should be used as the basis. What are the differences in classification and declaration between salted pork belly and cured meat (smoked)? Salted pork belly is classified under 021012, while smoked pork belly, although also under 0210, may have a subheading of 021019 (if not further subdivided). When declaring, it is necessary to indicate whether the processing method includes smoking, as smoking may affect the subheading and tariff rate. What regulatory documents are required for importing salted pork belly? Generally, a certificate of origin, health certificate, inbound goods inspection and quarantine certificate, etc. are required. Specific documents vary by country/region, and it is advisable to consult the local customs or a professional customs broker. Pork belly is salted and then frozen. Which code should it be classified under? If salted and then frozen, it still belongs to salted pork and is classified under 021012. Freezing is only a preservation method and does not change the nature of processing. However, if only frozen and not salted, it is classified under 0203. What are the differences in declaration elements between 021012 and 021011? The declaration elements for both are basically the same, but the cut must be indicated. 021012 is belly meat, and 021011 is leg meat. If declared as belly meat but actually leg meat, it may result in classification error. For cross-border e-commerce retail import of salted pork belly, does 021012 apply? Yes, but it must comply with the cross-border e-commerce retail import commodity list. Supervision of personal items and goods differs, and it is advisable to confirm the list and quota. How can one determine whether pork belly has undergone 'dry' processing? Dry processing usually refers to natural air-drying or oven-drying to reduce moisture content. When declaring, a moisture content test report may be provided to prove the processing method. Are there special rules of origin for goods under 021012? Rules of origin vary by trade agreement. Generally, if salting processing is completed in a country, it may confer origin qualification. Specific rules should be referenced to the relevant agreement.
Q: How can I check the tariff rate for 021012?
A: You can check through the 'Import and Export Tariff' on the official website of the General Administration of Customs of China, or use the customs classification advance ruling service. Tariff rates vary due to trade agreements, country of origin, etc., and the latest tariff schedule should be used as the basis.
Q: What are the differences in classification and declaration between salted pork belly and cured meat (smoked)?
A: Salted pork belly is classified under 021012, while smoked pork belly, although also under 0210, may have a subheading of 021019 (if not further subdivided). When declaring, it is necessary to indicate whether the processing method includes smoking, as smoking may affect the subheading and tariff rate.
Q: What regulatory documents are required for importing salted pork belly?
A: Generally, a certificate of origin, health certificate, inbound goods inspection and quarantine certificate, etc. are required. Specific documents vary by country/region, and it is advisable to consult the local customs or a professional customs broker.
Q: Pork belly is salted and then frozen. Which code should it be classified under?
A: If salted and then frozen, it still belongs to salted pork and is classified under 021012. Freezing is only a preservation method and does not change the nature of processing. However, if only frozen and not salted, it is classified under 0203.
Q: What are the differences in declaration elements between 021012 and 021011?
A: The declaration elements for both are basically the same, but the cut must be indicated. 021012 is belly meat, and 021011 is leg meat. If declared as belly meat but actually leg meat, it may result in classification error.
Q: For cross-border e-commerce retail import of salted pork belly, does 021012 apply?
A: Yes, but it must comply with the cross-border e-commerce retail import commodity list. Supervision of personal items and goods differs, and it is advisable to confirm the list and quota.
Q: How can one determine whether pork belly has undergone 'dry' processing?
A: Dry processing usually refers to natural air-drying or oven-drying to reduce moisture content. When declaring, a moisture content test report may be provided to prove the processing method.
Q: Are there special rules of origin for goods under 021012?
A: Rules of origin vary by trade agreement. Generally, if salting processing is completed in a country, it may confer origin qualification. Specific rules should be referenced to the relevant agreement.
⚠️ Disclaimer: HS code classification, declaration elements, tariff rates and regulatory conditions on this page are for reference only and do not constitute legal advice on customs classification. Tariff rates and regulations are subject to change; the latest announcements from the General Administration of Customs and on-site determinations shall prevail. Please consult professional customs brokers or customs authorities before import/export.